17 Spicy Pork Tenderloin Mexican Recipes Delicious

Craving something bold and flavorful for dinner tonight? Look no further! Our roundup of 17 Spicy Pork Tenderloin Mexican Recipes is here to spice up your meal rotation. From sizzling fajitas to hearty stews, these dishes promise a fiesta of flavors that’ll transport your taste buds south of the border. Ready to turn up the heat? Let’s dive into these deliciously daring recipes!

Spicy Mexican Pork Tenderloin Tacos

Today, we’re diving into the vibrant flavors of Mexico with a dish that’s sure to spice up your dinner routine. This Spicy Mexican Pork Tenderloin Tacos recipe is perfect for those who love a bit of heat with their meat, wrapped in a soft tortilla for the ultimate taco night.

Ingredients

• For the marinade:
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 lb pork tenderloin, trimmed
• For the tacos:
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • 1/4 cup sour cream

Instructions

1. In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper to create the marinade.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the pork. Refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 400°F). Remove the pork from the marinade, letting excess drip off, and grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
4. Let the pork rest for 5 minutes before slicing it thinly against the grain. This ensures the meat is tender and juicy.
5. Warm the corn tortillas on the grill for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm until serving.
6. Assemble the tacos by placing slices of pork on each tortilla, then topping with shredded cabbage, diced tomatoes, chopped cilantro, avocado slices, and a dollop of sour cream.

Bursting with flavors, these tacos offer a delightful contrast between the spicy, tender pork and the cool, crisp toppings. Serve them with a side of black beans and rice for a complete meal that transports you straight to the heart of Mexico.

Pork Tenderloin Enchiladas with Green Sauce

Absolutely nothing beats the comfort of digging into a plate of Pork Tenderloin Enchiladas with Green Sauce, especially when you’ve made them from scratch. This dish combines tender pork, wrapped in soft tortillas, and smothered in a vibrant green sauce for a meal that’s as satisfying to make as it is to eat.

Ingredients

For the Pork Tenderloin:

• 1 lb pork tenderloin, trimmed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Green Sauce:

• 2 cups tomatillos, husked and rinsed
• 1/2 cup white onion, chopped
• 2 cloves garlic
• 1 jalapeño, seeded
• 1/2 cup cilantro leaves
• 1 tsp salt

For the Enchiladas:

• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
4. Transfer the pork to a baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
5. While the pork rests, blend tomatillos, onion, garlic, jalapeño, cilantro, and salt in a blender until smooth for the green sauce.
6. Pour the green sauce into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
8. Assemble the enchiladas by placing slices of pork and a sprinkle of Monterey Jack cheese in each tortilla, rolling them up, and placing them seam-side down in a baking dish.
9. Pour the green sauce over the enchiladas and top with remaining Monterey Jack cheese.
10. Bake in the oven for 15-20 minutes, or until the cheese is bubbly and slightly golden.
11. Garnish with queso fresco and a dollop of sour cream before serving.

Now, these enchiladas boast a perfect balance of tender pork and creamy, tangy green sauce, wrapped in a slightly crispy tortilla. Try serving them with a side of black beans and a crisp salad for a complete meal that’s sure to impress.

Mexican Style Pork Tenderloin with Pineapple Salsa

Zesty flavors come together in this Mexican Style Pork Tenderloin with Pineapple Salsa, a dish that promises a delightful balance of savory and sweet. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the Pork Tenderloin:
  • 1 pork tenderloin (about 1 lb)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
• For the Pineapple Salsa:
  • 1 cup diced fresh pineapple
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the pork.
2. In a small bowl, mix together 1 tsp salt, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp garlic powder to create the spice rub for the pork.
3. Rub the spice mixture evenly all over the pork tenderloin, ensuring every part is covered for maximum flavor.
4. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until golden brown, about 2 minutes per side.
5. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
6. While the pork roasts, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a medium bowl. Mix well and set aside.
7. Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
8. Slice the pork tenderloin into 1/2-inch thick pieces and serve topped with the pineapple salsa.

Mouthwatering and juicy, the pork tenderloin pairs beautifully with the fresh and tangy pineapple salsa. For an extra touch, serve it alongside warm tortillas and a sprinkle of queso fresco for a complete meal.

Chipotle Pork Tenderloin Quesadillas

Ready to dive into a flavorful journey with a dish that combines smoky chipotle, tender pork, and melted cheese in a crispy tortilla? This Chipotle Pork Tenderloin Quesadilla recipe is a perfect blend of spice and comfort, ideal for any meal of the day.

Ingredients

• For the pork marinade:
  • 1 lb pork tenderloin, trimmed
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp olive oil

Instructions

1. In a bowl, combine the minced chipotle peppers, 1 tbsp olive oil, cumin, garlic powder, and salt to create the marinade.
2. Coat the pork tenderloin evenly with the marinade, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
3. Preheat your oven to 375°F (190°C) and heat a skillet over medium-high heat with 1 tbsp olive oil.
4. Sear the marinated pork tenderloin in the skillet for 2-3 minutes on each side until browned, then transfer to the oven to finish cooking for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
5. Let the pork rest for 5 minutes before slicing it thinly against the grain for tender bites.
6. Lay out the tortillas and evenly distribute the shredded cheese, sliced pork, and chopped cilantro on one half of each tortilla.
7. Fold the tortillas over the filling and press gently.
8. Heat a clean skillet over medium heat and cook each quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
9. Serve hot with a dollop of sour cream on the side.

Now, these quesadillas boast a delightful contrast between the crispy exterior and the juicy, flavorful pork inside. For an extra kick, serve with additional chipotle sauce or a side of guacamole to complement the smoky flavors.

Pork Tenderloin Fajitas with Bell Peppers and Onions

Today, we’re diving into the art of making Pork Tenderloin Fajitas with Bell Peppers and Onions, a dish that’s as vibrant in flavor as it is in color. This recipe is perfect for those looking to master the balance of tender pork and crisp vegetables, all wrapped in a warm tortilla.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb pork tenderloin, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp olive oil
  • 8 flour tortillas

Instructions

1. In a medium bowl, whisk together 1/4 cup olive oil, lime juice, cumin, chili powder, and salt to create the marinade.
2. Add the pork tenderloin strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated pork strips, cooking for 4-5 minutes until no longer pink. Remove from skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the bell peppers and onion for 5-6 minutes until they start to soften but still retain some crunch.
5. Return the cooked pork to the skillet with the vegetables, stirring to combine. Cook for an additional 2 minutes to meld the flavors.
6. Warm the flour tortillas according to package instructions.
7. Serve the pork and vegetable mixture on the warm tortillas, allowing everyone to assemble their own fajitas.

The pork tenderloin fajitas boast a juicy tenderness, complemented by the crisp sweetness of the bell peppers and onions. For an extra kick, serve with a side of spicy salsa or a dollop of sour cream to balance the flavors.

Mexican Pork Tenderloin Stuffed with Cheese and Jalapenos

Let’s dive into creating a dish that’s as flavorful as it is satisfying, perfect for those who love a bit of spice and cheese in their meals. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• For the stuffing:
  • 1 pork tenderloin (about 1.5 lbs)
  • 1 cup shredded Monterey Jack cheese
  • 2 jalapenos, seeded and finely chopped
  • 1 tbsp olive oil
• For seasoning:
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, make a lengthwise cut down the center of the pork tenderloin, being careful not to cut all the way through, to create a pocket for the stuffing.
3. In a small bowl, mix the shredded Monterey Jack cheese and chopped jalapenos for the stuffing.
4. Stuff the cheese and jalapeno mixture into the pocket of the pork tenderloin, then secure the opening with toothpicks to prevent the stuffing from leaking out during cooking.
5. Rub the outside of the pork tenderloin with olive oil, then season evenly with salt, black pepper, garlic powder, and cumin.
6. Place the stuffed pork tenderloin on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
7. Let the pork tenderloin rest for 5 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful dish.

This Mexican Pork Tenderloin Stuffed with Cheese and Jalapenos offers a delightful contrast of spicy and creamy flavors, with the cheese melting beautifully into the tender pork. Serve it sliced over a bed of cilantro lime rice for a complete meal that’s sure to impress.

Slow Cooker Mexican Pork Tenderloin

Great for those busy days when you want a flavorful meal without the fuss, this Slow Cooker Mexican Pork Tenderloin is a game-changer. Gather your ingredients, and let’s dive into creating a dish that’s as easy as it is delicious.

Ingredients

• For the pork:
  • 2 lbs pork tenderloin
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup salsa
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp chili powder

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the pork tenderloin to the skillet and sear on all sides until golden brown, approximately 3-4 minutes per side. Tip: Searing locks in the juices, ensuring a moist tenderloin.
3. Transfer the seared pork to the slow cooker.
4. In a medium bowl, whisk together the salsa, honey, soy sauce, minced garlic, ground cumin, and chili powder until well combined.
5. Pour the sauce over the pork in the slow cooker, ensuring the tenderloin is evenly coated.
6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is fork-tender. Tip: Avoid opening the lid frequently to maintain the cooking temperature.
7. Once cooked, remove the pork from the slow cooker and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the pork even more succulent.
8. Serve the sliced pork with the sauce from the slow cooker drizzled on top.

Mouthwatering and tender, this Mexican Pork Tenderloin pairs beautifully with rice or tucked into warm tortillas for a taco night twist. The combination of sweet honey and spicy salsa creates a balanced flavor profile that’s sure to impress.

Grilled Pork Tenderloin with Mexican Spice Rub

Mastering the art of grilling begins with understanding the basics, and this Grilled Pork Tenderloin with Mexican Spice Rub is a perfect start. Let’s dive into the methodical process of creating this flavorful dish, ensuring even beginners can follow along with confidence.

Ingredients

• For the spice rub:
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pork:
  • 1 pork tenderloin (about 1 lb)
  • 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F to 400°F.
2. In a small bowl, combine all the spice rub ingredients: chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure even distribution.
3. Pat the pork tenderloin dry with paper towels to help the spice rub adhere better.
4. Rub the pork tenderloin all over with olive oil, then evenly coat it with the prepared spice rub, pressing gently to adhere.
5. Place the pork tenderloin on the preheated grill. Grill for about 20-25 minutes, turning every 5 minutes, until the internal temperature reaches 145°F when checked with a meat thermometer.
6. Remove the pork from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result.

Juicy and packed with bold flavors, this Grilled Pork Tenderloin with Mexican Spice Rub is a testament to the magic of simple ingredients combined with careful technique. Serve it sliced over a bed of cilantro lime rice or alongside grilled vegetables for a complete meal that’s sure to impress.

Pork Tenderloin Carnitas

Gathering around the table for a meal that’s both comforting and exciting is what makes cooking worthwhile. Today, we’re diving into making Pork Tenderloin Carnitas, a dish that’s as flavorful as it is versatile, perfect for beginners to master with a bit of guidance.

Ingredients

• For the marinade:
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For the pork:
  • 1.5 lbs pork tenderloin, trimmed
  • 1 tbsp olive oil
• For serving:
  • Corn tortillas
  • Fresh cilantro, chopped
  • Diced onion
  • Lime wedges

Instructions

1. In a medium bowl, whisk together the orange juice, lime juice, 2 tbsp olive oil, minced garlic, ground cumin, dried oregano, and salt to create the marinade.
2. Place the pork tenderloin in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your oven to 375°F (190°C). Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Remove the pork from the marinade, letting excess drip off, and sear in the skillet for 2-3 minutes per side until golden brown.
5. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Let the pork rest for 5 minutes before shredding it with two forks.
7. Serve the shredded pork on warm corn tortillas, garnished with fresh cilantro, diced onion, and lime wedges.

Mouthwatering and tender, these Pork Tenderloin Carnitas boast a perfect balance of citrus and spice. Try serving them with a side of black beans and rice for a complete meal, or get creative by topping them with avocado slices for an extra creamy texture.

Mexican Pork Tenderloin and Black Bean Soup

Great for a cozy dinner, this Mexican Pork Tenderloin and Black Bean Soup combines tender pork with hearty black beans in a richly spiced broth. Gather your ingredients, and let’s start cooking.

Ingredients

• For the pork tenderloin:
  • 1 lb pork tenderloin, trimmed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the soup:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the pork tenderloin with 1 tbsp olive oil, then season with 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt.
3. Place the pork on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
4. While the pork cooks, heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and cook for another 30 seconds, until fragrant.
6. Stir in the black beans, chicken broth, diced tomatoes, 1 tsp ground cumin, and 1/2 tsp chili powder. Bring to a simmer and cook for 15 minutes.
7. Slice the rested pork tenderloin into thin pieces and add to the soup. Simmer for an additional 5 minutes to combine flavors.
8. Season the soup with salt to taste before serving.

Flavorful and satisfying, this soup boasts a perfect balance of spices and textures. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of freshness.

Pork Tenderloin Tamales with Red Chili Sauce

Zesty and flavorful, these Pork Tenderloin Tamales with Red Chili Sauce are a delightful twist on a classic dish. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• For the Pork Tenderloin:
  • 1 lb pork tenderloin, trimmed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
• For the Red Chili Sauce:
  • 2 dried ancho chilies, stems and seeds removed
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tsp cumin
• For the Tamales:
  • 2 cups masa harina
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups chicken broth
  • 1/2 cup lard, softened

Instructions

1. Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3 minutes per side.
3. Transfer the skillet to the oven and roast the pork for 20 minutes, or until the internal temperature reaches 145°F. Let it rest for 10 minutes before shredding.
4. While the pork cooks, soak the ancho chilies in hot water for 10 minutes to soften. Drain and blend with chicken broth, garlic, and cumin until smooth.
5. In a large bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth and lard, mixing until a dough forms.
6. Spread a thin layer of masa dough on a soaked corn husk. Add a spoonful of shredded pork and a drizzle of red chili sauce.
7. Fold the corn husk to enclose the filling and tie with a strip of husk. Repeat with remaining ingredients.
8. Steam the tamales for 60 minutes, or until the masa is firm and separates easily from the husk.

Enjoy these tamales for their tender texture and rich, smoky flavor. Serve with extra red chili sauce and a side of Mexican rice for a complete meal.

Mexican Pork Tenderloin and Corn Chowder

Venturing into the heart of Mexican cuisine, this dish combines the succulence of pork tenderloin with the sweetness of corn in a chowder that’s both comforting and vibrant. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the pork:
  • 1 lb pork tenderloin, trimmed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chowder:
  • 2 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3 minutes per side.
3. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F, about 20 minutes. Tip: Use a meat thermometer for accuracy.
4. Remove the pork from the skillet and let it rest on a cutting board for 10 minutes. Then, slice it into thin pieces.
5. In the same skillet, sauté onion and garlic over medium heat until translucent, about 5 minutes.
6. Add corn, chicken broth, heavy cream, cumin, and smoked paprika. Bring to a simmer and cook for 10 minutes. Tip: For a smoother chowder, blend half of the mixture before returning it to the pot.
7. Add the sliced pork to the chowder and heat through for about 5 minutes. Tip: Adjust the thickness of the chowder by adding more broth if needed.

Kick back and enjoy the creamy texture and rich flavors of this chowder, where the smokiness of the paprika complements the sweetness of the corn. Serve it with a side of crusty bread or over a bed of rice for a heartier meal.

Pork Tenderloin Chilaquiles

For a dish that combines the tenderness of pork with the crispy, saucy goodness of chilaquiles, this Pork Tenderloin Chilaquiles recipe is a must-try. Follow these steps to create a meal that’s as flavorful as it is satisfying.

Ingredients

• For the pork tenderloin:
  • 1 lb pork tenderloin
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chilaquiles:
  • 4 cups tortilla chips
  • 2 cups red enchilada sauce
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped cilantro
  • 1/2 cup diced onion

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
5. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove the pork from the oven and let it rest for 5 minutes before slicing.
7. In the same skillet, add the tortilla chips and pour the enchilada sauce over them, tossing gently to coat.
8. Top the chilaquiles with sliced pork tenderloin, queso fresco, cilantro, and diced onion.
9. Serve immediately for the best texture and flavor.

Mouthwatering and perfectly balanced, these Pork Tenderloin Chilaquiles offer a delightful contrast between the crispy chips and the tender pork. Try serving them with a side of refried beans or a fresh avocado salad for a complete meal.

Mexican Pork Tenderloin Stuffed Poblano Peppers

Diving into the heart of Mexican cuisine, this dish combines the succulence of pork tenderloin with the mild heat of poblano peppers, creating a meal that’s both comforting and exciting. Perfect for a weekend dinner, it’s a step-by-step journey to a flavorful masterpiece.

Ingredients

• For the stuffing:
  • 1 lb pork tenderloin, diced into 1/2-inch pieces
  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For the peppers:
  • 4 large poblano peppers
  • 1 cup shredded Monterey Jack cheese
• For the sauce:
  • 1 cup tomato sauce
  • 1/2 cup chicken broth
  • 1 tsp chili powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Heat olive oil in a large skillet over medium heat. Add the diced pork tenderloin, cooking until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the ground cumin, smoked paprika, and salt, cooking for another minute to blend the flavors.
5. While the pork mixture cooks, carefully cut the tops off the poblano peppers and remove the seeds and membranes, leaving the peppers whole.
6. Stuff each pepper with the pork mixture, then top with shredded Monterey Jack cheese.
7. In a small bowl, mix together the tomato sauce, chicken broth, and chili powder. Pour this sauce into the bottom of a baking dish.
8. Place the stuffed peppers in the baking dish, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Tip: Let the peppers rest for 5 minutes after baking for easier handling and to allow the flavors to meld.

With a tender yet slightly crisp texture, these stuffed peppers offer a delightful contrast. The smoky pork and melted cheese create a rich flavor profile that pairs wonderfully with a side of cilantro lime rice. For an extra touch, drizzle with crema and sprinkle with fresh cilantro before serving.

Pork Tenderloin with Mole Sauce

Gathering the right ingredients and following these steps will lead you to a delicious Pork Tenderloin with Mole Sauce, a dish that combines the tenderness of pork with the rich, complex flavors of mole.

Ingredients

• For the Pork Tenderloin:
  • 1 pork tenderloin (about 1 lb)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Mole Sauce:
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup chicken broth
  • 2 tbsp peanut butter
  • 1 oz dark chocolate, chopped
  • 1 tbsp honey
  • 1 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
4. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork is roasting, prepare the mole sauce. Heat 2 tbsp olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
6. Stir in the chili powder, ground cumin, ground cinnamon, and ground cloves, cooking for 1 minute until fragrant.
7. Add the chicken broth, peanut butter, chopped dark chocolate, honey, and 1 tsp salt. Stir continuously until the chocolate is melted and the sauce is smooth, about 5 minutes.
8. Once the pork is done, let it rest for 5 minutes before slicing. Serve the sliced pork with the mole sauce drizzled over the top.

Balancing the richness of the mole sauce with the lean pork tenderloin creates a harmonious dish. The sauce’s depth of flavor, from the spices to the dark chocolate, complements the pork’s natural sweetness. For an extra touch, garnish with sesame seeds or chopped cilantro before serving.

Mexican Pork Tenderloin and Sweet Potato Hash

Let’s dive into creating a flavorful Mexican Pork Tenderloin and Sweet Potato Hash that’s perfect for any meal of the day. This dish combines the tenderness of pork with the sweetness of potatoes, all brought together with vibrant spices.

Ingredients

• For the pork tenderloin:
  • 1 lb pork tenderloin
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the sweet potato hash:
  • 2 cups sweet potatoes, diced
  • 1 tbsp olive oil
  • 1/2 cup red onion, diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for roasting the pork tenderloin.
2. In a small bowl, mix together the ground cumin, smoked paprika, and salt for the pork tenderloin rub.
3. Rub the spice mixture evenly over the pork tenderloin, ensuring all sides are coated.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
5. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the pork is roasting, heat 1 tbsp olive oil in a separate skillet over medium heat. Add the diced sweet potatoes and red onion, seasoning with salt and black pepper.
7. Cook the sweet potato hash, stirring occasionally, until the potatoes are tender and slightly caramelized, about 15 minutes.
8. Once the pork is done, let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.
9. Serve the sliced pork tenderloin over the sweet potato hash for a colorful and satisfying meal.

The combination of the juicy, spice-rubbed pork with the sweet and earthy hash creates a delightful contrast in textures and flavors. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the dish.

Pork Tenderloin Empanadas with Avocado Crema

Whipping up a batch of Pork Tenderloin Empanadas with Avocado Crema is easier than you think, especially when you follow these straightforward steps. Let’s dive into creating this flavorful dish that’s perfect for any occasion.

Ingredients

• For the filling:
  • 1 lb pork tenderloin, diced
  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup cold water
• For the avocado crema:
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the empanadas.
2. Heat olive oil in a skillet over medium heat. Add the diced pork tenderloin and cook until no longer pink, about 5 minutes.
3. Add the onion, garlic, cumin, salt, and pepper to the skillet. Cook for another 3 minutes until the onions are translucent. Remove from heat and set aside.
4. In a large bowl, mix the flour and salt for the dough. Cut in the butter until the mixture resembles coarse crumbs.
5. Gradually add cold water, stirring until the dough comes together. Knead lightly on a floured surface until smooth.
6. Roll out the dough to 1/8-inch thickness and cut into 6-inch circles.
7. Place a spoonful of the pork filling on each dough circle. Fold over and seal the edges with a fork.
8. Bake the empanadas on a parchment-lined baking sheet for 20 minutes, or until golden brown.
9. While the empanadas bake, blend the avocado, sour cream, lime juice, and salt in a blender until smooth to make the avocado crema.
10. Serve the empanadas warm with the avocado crema on the side.

Perfectly golden and flaky, these empanadas offer a delightful contrast to the creamy avocado crema. For an extra touch, garnish with cilantro or serve with a side of lime wedges to enhance the flavors.

Conclusion

Absolutely bursting with flavor, these 17 Spicy Pork Tenderloin Mexican Recipes are a must-try for any home cook looking to spice up their meal rotation. Each dish promises a delicious adventure, blending tender pork with vibrant Mexican spices. Don’t just take our word for it—dive in, pick your favorite, and let us know which one stole your heart. Loved what you tried? Share the love on Pinterest!